Raspberry lemon and white chocolate blondies! 🍋🫐 The combo to end all combos.
- 4.2 oz applesauce/purée
- 3.5 oz coconut yogurt
- 3.5 oz maple syrup
- 2.6 oz Biscoff spread or almond butter
- 3.5 oz sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- 5.3 oz gluten-free all-purpose flour
- 3.5 oz rice flour
- 2.8 oz fresh raspberries
- 3.5 oz white chocolate
- Preheat the oven to 340°F (fan forced) and line a square cake tin with parchment paper.
- In a large bowl, whisk together the applesauce/purée, yogurt, Biscoff, maple syrup, sugar, lemon juice, and lemon zest until smooth.
- Fold in the all-purpose flour, rice flour, raspberries, and white chocolate until combined.
- Pour the batter into the prepared tin, spreading it out evenly.
- Bake for about 25-30 minutes or until golden.
- Let it cool for 20-30 minutes, then slice it up and dig in! 🍰✨
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